SEASONS CULINARY SERVICE, 2300 N ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 19, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Aug 21, 2014 | Routine | 2 | 11 | Details / Comments |
|
Feb 14, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Feb 08, 2012 | Routine | 6 | 15 | Details / Comments |
Sep 19, 2014 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
The floor underneath the fryer is dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator.(PENDING 45 DAY VIOLATION FROM INSPECTION CONDUCTED ON 8/21/14)
Certified Food Safety Manager: Janis A McLea, FS-60081, Expiration Date: 1/31/17
All 5-day notices abated. Two 45-day notices pending.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Soup (Slow Cooker) (Hot Holding) | 156.0F |
| Peas (Cold Buffet) (Cold Holding) | 43.0F |
| Sausage (Ice) (Cold Holding) | 37.0F |
| Fish (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 112.0F |
Aug 21, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Establishment uses ice to hold cold but the level of the ice is insufficient to maintain adequate temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Establishment is using a hot hold unit with ice to hold foods cold. The level of ice is insufficient to maintain temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of rodents present. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There is food debris underneath the grill and on the floors underneath equipment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There are missing or improperly installed ceiling tiles. There are holes in the wall behind the ice maker which has been noted on multiple pest service reports. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
The hand sink for the dish washing operation is adjacent to a food preparation table. There is no splash guard on the hand sink and wastewater from hand washing was present on the prep table. A splash guard is required to prevent contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Self service breads are stored without protection/sneeze guard. This has been noted on a previous inspection conducted in 2012. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Single-use self service items are stored flat with handles and area intended to mouth contact intermingled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) under hoods above cooking equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: Janis A McLea, FS-60081, Expiration Date: 1/31/17
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
The frequency of pest service (once per month) appears inadequate. Multiple reports have noted the same structural deficiencies yet no action has been taken. The issues must be abated.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator) (Cold Holding) | 38.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 37.0F |
| Potatoes (Hot Holding Unit) (Hot Holding) | 138.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Cheese (Refrigerator) (Cold Holding) | 42.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Refrigerator) (Cold Holding) | 40.0F |
| Veggie Burger (Ice) (Cold Holding) | 50.0F |
| Ranch dressing (Ice) (Cold Holding) | 50.0F |
Feb 14, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food found in the walk-in cooler (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in cooler not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
No Consumer advisory notice printed or posted, a copy is given to the restaurant manager.
Most recent pest control service date: 1/22/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink) | 128.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - under counter) | 38.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Steam Table) (Hot Holding) | 172.0F |
| Chicken fried (Steam Table) (Hot Holding) | 166.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Turkey Breast (Steam Table) (Hot Holding) | 165.0F |
| Hot Dog (Steam Table) (Hot Holding) | 167.0F |
| Rice (Steam Table) (Hot Holding) | 165.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
Feb 08, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee interview, medical referral, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy communicated regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the handwashing sink in the dishwash machine area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the handwashing sink in the dish machine area. (Corrected On Site) - Food separated and protected
Cornbread muffins are displayed uncovered in a basket on the service line. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is food debris on the walk-in freezer floor. The ice machine's metal drip panel has mold growth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Various food items at the salad bar and the grill's cold holding unit are held at improper temperatures. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The stacked reach-in refrigerator/reach-in freezer unit on the service line is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible or properly functioning thermometers in the walk-in refrigerator, walk-in freezer, open display refrigerator, ice cream freezer, and display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The dial thermometers outside the walk-in refrigerator and walk-in freezer are out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic bins of rice, flour, and other food items are on the kitchen and storage room shelves. (Corrected On Site) - In-use utensils: properly stored
An ice scoop is stored unprotected atop the ice machine. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cases of disposable cups are stored on the floor in the storage room behind the service line. (Corrected On Site) - Single-use/single-service articles: properly stored & used
A rack of plastic knives, forks, and spoons are provided for self-service with the food-contact surfaces exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
The plastic forks, knives, and spoons in the self-service area should be presented in a manner that only the handles are touched by the customers/consumers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves and discolorations. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's pressure gauge needle is broken and the pressure of the unit can not be determined. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a buildup of lime on the interior of the dishwash machine and on the unit's curtains. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is an inadequate air gap beneath the spray hose at the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the reach-in refrigerator and display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is inadequate lighting (blown bulb) at the handwashing sink on the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Peter Myers (DC DOH Certified Number FS-42734; Expiration Date 1/21/2013)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 110.3F |
| Hot Water (3-compartment sink) | 112.1F |
| (Freezer - walk-in) | -6.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| Chicken (Refrigerator - walk-in) (Cooling) | 47.3F |
| Baked Chicken Tender (Refrigerator - walk-in) (Cold Holding) | 41.7F |
| Flank Steak (Refrigerator - walk-in) (Cooling) | 43.0F |
| Chicken Breast (Refrigerator - walk-in) (Cooling) | 68.2F |
| Chicken Breast (Refrigerator - walk-in) (Cooling) | 69.6F |
| (Refrigerator - reach-in) | 39.0F |
| Cream of Broccoli (Bain-marie) (Hot Holding) | 185.6F |
| Hot Water (Handwashing Sink - Service Line) | 118.5F |
| Steak and Mushrooms (Steam Table) (Hot Holding) | 142.3F |
| Rice (Steam Table) (Hot Holding) | 168.3F |
| BBQ Chicken (Steam Table) (Hot Holding) | 138.6F |
| BBQ Chicken (Holding Oven) (Hot Holding) | 146.8F |
| Rice (Holding Oven) (Hot Holding) | 150.7F |
| (Refrigerator - reach-in) | 43.0F |
| Pastrami (Refrigerator - reach-in) (Cold Holding) | 46.1F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 42.4F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 45.1F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 45.5F |
| Cheddar Cheese (Refrigerator - reach-in) (Cold Holding) | 45.7F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 42.7F |
| Turkey Salad (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - display) | 32.0F |
| Chili (Soup Warmer) (Hot Holding) | 158.2F |
| Eggs boiled (Salad Bar) (Cold Holding) | 52.6F |
| Tuna (Salad Bar) (Cold Holding) | 56.3F |
| Ranch dressing (Salad Bar) (Cold Holding) | 47.2F |
| Ham sliced (Salad Bar) (Cold Holding) | 52.1F |
| Lettuce spring mix (Salad Bar) (Cold Holding) | 58.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 35.1F |
| Lettuce spring mix (Refrigerator - sandwich prep unit) (Cold Holding) | 31.1F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 30.7F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Hot Dog (Sink) | 114.3F |
| Chicken Fingers (Deep Fryer) (Cooking) | 168.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 66.0F |
| Turkey Burger (Refrigerator - sandwich prep unit) (Cold Holding) | 62.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.6F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
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